Blue Cheese & Walnut Shortbread with Chutney

From Cocktail Food by Mary Corpening Barber and Sara Corpening Whiteford and published by the Minneapolis Star Tribune in 1999.

Blue Cheese & Walnut Shortbread with Chutney
1/2 c. sharp blue cheese such as Maytag, room temperature
3 tbsp. unsalted butter, room temperature
½ c. flour
¼ c. cornstarch
¼ tsp. pepper
¼ tsp. kosher salt
1/3 c. walnuts, chopped
3 tbsp. cream cheese
3 tbsp. chutney (Sharwood’s Major Grey’s Chutney preferred)
½ c. walnut halves, toasted
36 fresh parsley leaves

Combine blue cheese and butter until creamy.  In a small bowl, mix flour, cornstarch, pepper and salt together, then add to the blue cheese mixture and combine. Add chopped walnuts and just incorporate. Shape mixture into a ball, cover this dough with plastic wrap and refrigerate until firm, about 1 hour.

Preheat oven to 325° F.  Place chilled blue cheese dough on a piece of waxed paper and cover with another piece of waxed paper. Roll dough out to 1/8″ thickness.  Remove top layer of wax paper and cut dough into 1″ shapes using a cookie cutter.  Place shapes on a parchment paper lined baking sheet. Bake 25 min. or until light brown. Cool.

Spread ¼ tsp. cream cheese on each shortbread cracker, top with equal amounts chutney, a walnut half and a leaf of parsley. Makes about 36.


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